Salsify Fried in Batter
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Scrape the salsify, throw it for a few moments into cold water, then parboil it, drain it and cut into lengths of three inches;
- allow it now to steep until cold, in a bowl with two tablespoonfuls of olive oil, one of French vinegar, pepper and salt;
- let it remain in this, occasionally turning it until ready to fry it.
- Then make a batter with eggs, milk, and flour;
- dip the salsify in this batter, and fry in hog’s lard;
- fry parsley with it and serve.
Plating
Cookware for this recipe
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Frying pan
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Mixing bowl
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Chef's knife
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Colander